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Author Notes: This recipe, from my grandmother's 50's-vintage edition of the Betty Crocker Cookbook, has been a family favorite for decades. Break out the old cookie press and give it a try! - BrynWrites4Food

Makes about 4 dozen

For the Cookies

1/2cup unsalted butter

1/2cup Crisco

2/3cup powdered sugar

1 egg

1 egg yolk (reserve white for decorating)

1teaspoon vanilla extract

1/4teaspoon salt

2cups all-purpose flour

For Decorating

1 egg white

2tablespoons granulated sugar

1/4teaspoon ground cinnamon

1/4cup finely chopped sliced almonds

red and green candied cherries

silver dragees

Blend butter and Crisco; add whole egg, egg yolk and vanilla and stir to blend. Add powdered sugar and stir to combine, then add salt and flour and blend until well-combined. (A Kitchen-Aid stand mixer makes quick work of this.) The dough will be soft.

In a small bowl, mix together sugar, cinnamon and almonds for topping.

Preheat oven to 350 degrees. Place half of dough in a cookie press fitted with the star tip. Press dough into a circular wreath, about 1 1/2 inches in diameter.

When you've pressed out a tray full of cookies, brush them lightly with the beaten egg white. Sprinkle with cinnamon-almond sugar. Cut candied cherries into tiny bits and place on the cookies to resemble holly and ivy. Or, use green or red cherries and a silver dragée to resemble a bow and silver bell.